The Alveoconsistograph is a system which measure the Baking Strength of the dough. It consists of three parts – the Alveogram, the Consistograph and the Alveolink.

Alveograph is the traditional system which gives the Alveogram. The Consistograph part measures apart from other things, the Water absorbtion capability of the Dough. Then the Alveolink automatically calculates the P, the L and the W characteristics of the dough. The Alveolink can give the results of just the Alveogram or the Adapted Hydration Alveogram. The Adapted Hydration Alveogram is derived by taking the Water absorbtion capacity of the dough and applying it on the Alveogram.